Miso-Glazed Black Cod with Steamed Jasmine Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender black cod coated in savory-sweet miso glaze, served over fragrant jasmine rice for a balanced Japanese dinner. This japanese (gluten-free) ready in about 45 minutes pairs black cod, white miso, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 20 min Cook: 25 min Serves 2 Japanese cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Mix 3 tbsp white miso, 2 tbsp mirin, and 1 tbsp sake in a bowl until smooth. Brush 12 oz black cod fillets with 2 tbsp of the mixture.
  2. Step 2: Steam rice: Combine 1 cup jasmine rice, 1.5 cups water, and 1 tsp sesame oil in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  3. Step 3: Preheat oven to 400°F (200°C). Place cod in a baking dish and brush with remaining miso mixture. Bake for 12-15 minutes until fish flakes easily.
  4. Step 4: Garnish baked cod with 2 tbsp sliced green onions and serve over steamed rice.

Frequently asked questions

How long does Miso-Glazed Black Cod with Steamed Jasmine Rice take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Black Cod with Steamed Jasmine Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Miso-Glazed Black Cod with Steamed Jasmine Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Black Cod with Steamed Jasmine Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Black Cod with Steamed Jasmine Rice gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes